Cooking With Amanda

Sunday, November 30, 2014

Buttermilk Fried Chicken Fingers

Epicurious | November 2014

Daniel Humm and James Kent, The NoMad

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photo by Gieves Anderson, food styling by Anna Hampton

yield
Serves 4

active time
40 minutes

total time
45 minutes (plus overnight marinade)

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead—these chicken pieces taste best when marinated for 24 hours before they're cooked.

Ingredients

For the buttermilk marinade:

3 1/2 cups buttermilk
3 1/2 cups whole milk
1 small Spanish onion, cut into 1/2-inch thick slices
2 medium jalapenos, sliced
1 tablespoon kosher salt
1 tablespoon Tabasco pepper sauce
2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips

For the seasoned flour:

3 1/2 cups all-purpose flour
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon dried thyme
2 teaspoons ground sage
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon coarse ground black pepper
Canola oil, for frying
Homemade or store bought ranch dressing, for serving

Special Equipment:

deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

Preparation

In a wide, shallot bowl, combine buttermilk, milk, onion, jalapeno, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.

Preheat oven to 250°F. Set cooling racks over rimmed baking sheets. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.

In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350°F on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any vegetables and excess liquid, and dredge in the seasoned flour. Fry chicken pieces, turning once, until golden and cooked through, 6 to 7 minutes total per batch. Transfer chicken to wire racks and warm in oven while frying remaining batches.

Serve chicken fingers with ranch dressing, if desired.

my notes

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/40f7fc16/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51258410A0Dmbid0Frss0Iepinr/story01.htm

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Saturday, November 29, 2014

Whole Wheat Pumpkin Muffins

Some may say pumpkin gets too much of the spotlight this time of year.

I am not one of those people.

Sure, it's true some go a little overboard, I'll admit, I've even tried making pumpkin gnocchi before (they were amazing) and this ridiculous layered pumpkin cheesecake pie is on my short list.

But you won't be thinking overboard when you try these muffins. You'll be thinking, how on earth does this fat free muffin taste so amazingly good?! Not fibbing here people, it's true.

In all reality I make these muffins no matter the temperature outside. Delicious with a cup of coffee for an on the go breakfast, or packed up for a work snack, these things will not last too long in your house.

Don't be fooled by the lack of butter or oil in these guys, they are fantastic and you won't even miss the fat. And seriously, with an entire can of pumpkin, you won't be wondering if these things are just colored orange by dye. What is it with those coffee shops that sell bright orange muffins? Adding food coloring does not substitute for the real thing people!

Speaking of food coloring, what's the deal with red velvet cake? I mean it's basically chocolate cake with a whole lot of red dye in it right? Why has this cake become so popular?? Seriously, I don't get it!

Sorry for the tangent, I'm good at those. Back to the muffins. Whip up a batch and bring them to work, and then watch in amazement how they disappear. Then, the BEST part, tell them all they are fat free and watch their jaws drop! So fun!

Looking for some variations? Add in a handful of chocolate chips for those chocoholics out there, or sprinkle with a mixture of agave and oats for a streusel-like topping. Or you can just sprinkle them with a little cinnamon sugar mixture.

Chow!

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Whole Wheat Pumpkin Muffins Recipe

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Ingredients

1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
pinch of salt
2 teaspoons ground cinnamon
1 15 ounce can pumpkin
2/3 cup granulated sugar
1/4 cup light brown sugar
2 eggs
1/2 cup skim milk

Directions

Preheat oven to 350°F.
In a medium bowl mix together flours, baking powder, salt, and cinnamon. Set aside.
In a large bowl whisk together pumpkin, granulated sugar, brown sugar, and eggs.
Gradually add flour mixture to wet ingredients, alternating with 1/2 cup skim milk.
Pour into greased muffin tins and bake for 23 minutes or until tester comes out clean.